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  3. Brian N.

    Shiner Farmhouse Rye Clone

    Not mad scientist at all. You have a good handle on the qualities of each ingredient and expected results. Actually that is good science and brewing.
  4. Creeps McLane

    Wide temperature range yeast

    My last beer fermented between 70-80 i think with us-04. Im doing a video on ester suppression with pressurized fermentation. Should be kegging that this week.
  5. sounds good. how are you gonna get to 90 degrees in wisconsin? especially with frozen tundra weather around the corner?😁
  6. Creeps McLane

    Wide temperature range yeast

    On my to brew list is a beer with some kveik yeast that I’m gonna ferment possibly around 90 degrees and hope I get some interesting esters. I’ll keep you posted.
  7. ok @Shrike @Creeps McLane had a santa rita tonight. used the omega hothead yeast and 1/2 cup honey. good flavor. a little fruity and hoppy. super carbed. used 4 dots per 750ml PET bottle. fermented in our laundry room in june without any temp control. maybe average 74 degrees? enjoyed it a lot this evening. just got back from lubbock dropping off my boy for his senior year in college.got him settled in. time flies! i was in need of a good beer tonight after the road trip.
  8. Yesterday
  9. Brian N.

    Going With Less Sugar

    Screwybrewer's priming calculator is my "go-to"
  10. D Kristof

    Going With Less Sugar

    @epete28, have you checked this out? http://www.thescrewybrewer.com/p/brewing-tools-formulas.html?m=1#bpc
  11. D Kristof

    Going With Less Sugar

    If I cold crash or bottle at 3 weeks I use 3/4 teaspoons. If I don't or bottle at 2 1/2 weeks I get the same carbonation with 1/2 tsp. Screwybrewer has a carbonation guide using temperature and type of carbonation sugar.
  12. Last week
  13. Brian N.

    Going With Less Sugar

    I find the MB recommended amount of sugar produces too much carbonation. 3/4 will give you more than enough carbonation. For darker, more malty beers I use even less, as a matter of personal taste. But you already know, the entire hobby is about learning to make beers that you like, not just a recipe.
  14. epete28

    Going With Less Sugar

    I use 16 oz bottles 90% of the time, and I always go with one teaspoon of sugar. I really dont have an issue with that amount of carbonation, but so many of you seem like it less carbed, so I decided to give it a shot. I've bottled a batch with 3/4 of a teaspoon. We'll see how I like it in about a month, lol.
  15. Nickfixit

    Shiner Farmhouse Rye Clone

    Even though I was not initially going to go our and buy more of this beer, I did go looking as I was not sure I remembered it well. So since I could not find more to try it again, I figured I would make one. This is what I will do. looking at target of 16 IBUs, 4.3 ABV non hoppy saison with a little rye spice. MR B Wheat HME has 19 IBUs. This may end up at 4.5 or so ABV. So it is a little more. But close. The yeast is a gamble. I wanted it dry so Belle Saison is good, I wanted a bit of spice so T-58 is good - so I compromised and will mix them. The remaining 1/2 packs are still enough for a 2 gal batch. PM with 2oz Golden Promise, 2 oz Flaked Rye, 2 oz Pils Malt 30 min steep @ 165 deg 4 oz Wheat DME Bav Weissbier HME. Ferment with Belle Saison/T-58 mix for dryness and a bit of spice. (1/2 pack each) Start cool and then warm it up. The beer calculator makes a big difference in using these yeasts in the ABV, 4.5% for Belle Saison and 3.9% for the T-58. (Attenuation 80% and 70% respectively) so I can get some of the t-58 flavor but the Belle Saison dryness I am hoping. Mad scientist strikes again lol Oops I should have put this in the mad scientist thread.
  16. Nickfixit

    Dry Recipes?

    The Lemon Drop Hop Saison I made a couple months ago was dry and lemony, I posted the recipe back then.
  17. Nickfixit

    Dry Recipes?

    You could use a saison yeast, the Belle Saison ferments it really dry. and it likes heat so no worries about cooling it down. To keep it dry and limit maltiness, use booster instead of added malt. That will also dry it and give it some body and head retention without flavor. Also no off flavors you might get with sugar. You could try the Pilsner or wheat HMEs fermented with the Belle Saison too.
  18. Jdub

    Dry Recipes?

    i would vote for the horse's ass ale recipe. it's got honey plus the base is the Classic American Light HME. Pretty light, clean and dry recipe. I added some corn sugar the 1st time I brewed it and it was quite dry. American Ale HME is a bit on the heavy side for me, but I have used it several times. JDub
  19. Shrike

    Dry Recipes?

    American Ale HME + 4oz carapils + 1 cup honey. That's a good starting point.
  20. D Kristof

    Dry Recipes?

    If I understand your question and meaning of "dry" correctly, add honey.
  21. pocketjr

    Dry Recipes?

    Trying to make a "dry" MRB extract brew, but not sure what to use. I want it to be clean and crisp, but I don't want it hoppy like an IPA. I've never had a Bud Dry or Molson Dry, but I assume these would be the examples? Suggestions?
  22. My parents handed down to me a Mr. Beer Microbrewery Beer Kit that I remember them getting in the early-90's. The fermentation tank is only 6 qt. The instructions are long gone, and I didn't find any on the website. I'm looking for any advice you might be able to provide. I understand the process pretty well, but don't know how to adjust quantities to fit the small tank. I was given a 2.86 lb Northwest Pale Ale refill. How much of the can and yeast would I use? Thanks! Eric
  23. 76shovel

    Forgotten Batch

    With it being summertime my brewing has slowed to a crawl... makes it easy to forget so I have moved to putting reminders on my phone too.
  24. xjar.. never toss a beer until you have given it a chance. always ask around if you are concerned. i have myself consumed a lacto bacter infected batch without issue. first time i saw yeast rafts though it freaked me out too.
  25. zorak1066

    Starting to think about HME and LME

    as for the unwritten law Bdawg i think it is written somewhere but it's in sumerian text and i dont read cuneiform. one of the lines in the Song of Ninkasi surely goes: Ninkasi, blessed are we for we have beer and blessed be those to it we treat but cursed be the fool who on receiving it uses your beer to soak his meat!
  26. zorak1066

    Starting to think about HME and LME

    theres nothing wrong too with liking commercially available swill. i myself drink rolling rock or pbr when i cant afford to make beer.. but to use home brew for a marinade??! what a jerk. even crap beer that was home made and offered as a sample would get consumed. if i hated it , i would tactfully tell you 'hey man, i appreciate the beer but hmm.. ya know it's just not my thing. ' and then i would tell you if asked why i didnt care for it. i wont lie... or use it to wash the floor or soak my feet or as a marinade. 😕 so much work goes into making beer and to your typical true brewer making beer is a labor of love.
  27. D Kristof

    lagering is soooooo long

    I'd crack one now for gits and shiggles. Gotta know if it was worth the effort or if you need to distribute to gardeners for slug bait. 😉
  28. Creeps McLane

    Starting to think about HME and LME

    For anyone who cares, i am always open to beer trades. Ill never mistreat your beer
  29. BDawg62

    Starting to think about HME and LME

    If he is choosing to drink MichUltra over your homebrew it is time to cut him off. I have cut off two of my nephews after they brought a 12 of MichUltra to my Thanksgiving dinner knowing that I have all of the homebrew they could want. They don't even get it offered to them yet I offer to others who are there. My wife says that is mean spirited but I say there are unwritten laws that have been broken and they should be punished.
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